Cooking Class in Pike Place Market: Demystify Wine Pairing with Market-To-Table Meal

Eat Seattle's hands-on cooking class experience consists of a tour through the famous Pike Place Market where the chef will explain the local and seasonal prod...

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Cooking Class in Pike Place Market: Demystify Wine Pairing with Market-To-Table Meal

Seattle, WA, United States
(5)
Liz
| |
LIZ
3 Hours
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1 - 10 Guest(s)
English, French

Eat Seattle's hands-on cooking class experience consists of a tour through the famous Pike Place Market where the chef will explain the local and seasonal produce as he/she selects the ingredients for the menu being cooked. The group ends up in the beautiful Atrium kitchen in the market where the chef instructs the preparation of the menu; providing tips on cooking techniques, information about the meal and tidbits of Seattle’s history. We then sit down to indulge in our gourmet dishes. All ingredients used are sourced in the Northwest. The menus are thoughtfully designed to learn new techniques, maximize seasonal flavors and inspire your inner-chef to replicate these recipes at home. About the Chef: Head Chef of Purple Seattle Harry "Coach" Mills will be joined by Purple's Wine Director Chris Horn as we shop Pike Place Market for local seasonal ingredients and learn how to pair our meal with complimentary wines. We go from menu planning to meal creation as we head back to Pike Place Market's Atrium kitchen to cook up a three course meal using our procurred market ingredients. We then enjoy our beautiful meal together. This class uncovers how wine and food flavors can work symbiotically and how to think of wine pairing in a less intimidating way. This cooking class format is more demonstration based in order to get the most out of the wine teachings and ad-hoc menu conceptualization using our Northwest produce and proteins from local farmers. About Harry & Chris: Harry “Coach” Mills joined Heavy Restaurant Group as Sous Chef of Purple Café and Wine Bar in Seattle in June of 2006. A Seattle native, Mills graduated from the Art Institute of Seattle’s School of Culinary Arts, where he later taught for 7 years. Previous stops also include Sous Chef positions at Le Provençale in Kirkland, and Restaurant Geneva in Seattle. Harry was an integral part of Seattle’s opening team, and spent a short time as interim head chef before being promoted to Executive CPu

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Chef Liz, is a classically trained chef from Le Cordon Bleu in Paris and has spent the last 15 years perfecting her craft. Just as important to her time spent in the kitchen, is her time spent understanding where ingredients come from in their natural environment. The perfect meal starts outside of the kitchen; from the conditions in which the ingredients are raised and treated to the preparation. Using the freshest, sustainable products is essential to maximizing flavor. Once the ingredients are in her hands she focuses on proper seasoning, temperature and complimentary flavor-profiles to enhance her dishes. Creating delicious food is Liz’s outlet to inspire others by opening up their minds to new possibilities in the kitchen.


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